Easy Cheesy Potatoes

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

3 pounds potatoes (or 30 ounces country style hash browns, thawed)

¼ cup melted butter

1 cup sour cream

10 ½ ounces condensed cream of chicken soup (or cheddar cheese soup, 1 can)

¼ cup sliced green onions (or 1 teaspoon onion powder)

2 cups shredded cheddar cheese (divided)

Directions

Preheat oven to 375˚F and grease a 9x13 inch baking dish.

If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.

Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.

In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.

Transfer the warm potato mixture to the prepared baking dish.

Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.

Nutrition

• Calories: 348 kcal
• Total Fat: 23 g
• Saturated Fat: 13 g
• Cholesterol: 62 mg
• Sodium: 488 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 13 g